2, accurately grasp the amount of salt, salt is the basic auxiliary raw material for pickling pickles.
3. It is an essential process in the process of pickling pickles to empty the jar on time.
4. Cut the raw vegetables into pieces, blocks, strips, shreds, etc., so as to facilitate the dipping into the tissues of the vegetables.
The curing time is less than 2 days or more than 20 days. Scientifically, the content of nitrite in pickles was not high within 2 days after curing, but it reached its peak on the 3rd-8th day, and began to decline after the 9th day, and basically disappeared after 20 days. Therefore, pickled pickles generally take a short time within 2 days, and long pickles should be pickled for one month before they can be eaten.
The raw materials for making Jiannan pickles are mainly large green vegetables commonly known as "gourd pickles" or "pimples". First, hang the picked fresh vegetables for a few days, wash them with clear water after the stems and leaves are soft, and then hang them for 3~5 days (the stems and leaves can't turn yellow) before processing. Cut the dried vegetables in the middle in a bamboo dustpan, and sprinkle salt, pepper, pepper, ginger, orange peel, minced garlic and spiced vegetables evenly and appropriately.
Pickled vegetables contain nitrite, which is also the reason why pickles make many people flinch. The content of nitrite in pickles was not high in the first two days, but it reached its peak on the third to eighth day, and began to decline after the ninth day, and basically disappeared after 20 days. Therefore, pickled pickles generally take a short time within 2 days, and long pickles should be pickled for one month before they can be eaten.